My dressing turned out thin and greasy — what happened?

The oil was almost certainly added too quickly. If it has already split, whisk a fresh egg yolk in a clean bowl, then slowly whisk the split dressing into it until the emulsion comes back together.

Can I use leftover cooked chicken instead of searing my own?

Yes. Leftover roast chicken or shredded rotisserie chicken works well and cuts the prep time to around 10 minutes.

Can I make this without raw egg in the dressing?

Yes. Replace the egg yolk with 2 tbsp of good-quality mayonnaise for a milder but still creamy dressing without raw egg.

Chicken Caesar Salad Recipe (Homemade Dressing)

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4

Jump to Recipe

A proper Caesar dressing is an emulsion, not a mixture — oil whisked into egg yolk, lemon and anchovy until it turns pale, thick and creamy. Rushed, it splits into something thin and oily; added patiently in a slow stream, it holds together and coats the romaine without pooling at the bottom of the bowl.

The chicken is pan-seared and left to rest before slicing, and the salad itself isn't tossed until everything else is ready, so the lettuce and croutons keep their crunch right up to serving.

Allow about 15 minutes to prepare and 15 minutes to cook, around 30 minutes in total. It serves four.

Ingredients

For the Salad

2 large boneless, skinless chicken breasts (about 650g)
2 tbsp extra virgin olive oil, for searing
1 tsp garlic powder
Fine salt and freshly ground black pepper
2 large heads romaine lettuce, chopped
1 cup croutons
75g Parmesan, shaved or grated

For the Dressing

2 anchovy fillets (or 1 tsp anchovy paste)
2 garlic cloves, minced
1 large egg yolk
2 tbsp fresh lemon juice
1 tsp Dijon mustard
Olive oil, added gradually (see step 3)
25g grated Parmesan
Black pepper, to taste

How to Make Crispy Chicken Caesar Salad

Make the Dressing

Whisk the anchovy, garlic, egg yolk, lemon juice and Dijon mustard together in a bowl until combined.
Whisking continuously, add the olive oil in a very thin, slow stream. Adding it too quickly is the main reason the dressing splits, so take your time here — the mixture should turn pale, thick and creamy as the oil is absorbed. Stir in the grated Parmesan and season with black pepper.

Prepare the Greens and Vegetables

Pat the chicken breasts dry with kitchen paper, then season both sides with the garlic powder, salt and pepper.
Heat the olive oil in a heavy frying pan over medium-high heat until shimmering. Add the chicken and leave it undisturbed for about 5 minutes — this is what lets a golden crust form; the chicken will release easily from the pan once it has properly seared. Flip and cook for a further 5–6 minutes, until cooked through (the thickest part should reach at least 75°C). Rest on a board for 5 minutes before slicing, so the juices settle back into the meat rather than running out onto the board.
While the chicken rests, wash and thoroughly dry the romaine — wet leaves stop the dressing from clinging properly — then chop it into bite-sized pieces.

Assemble and Dress

Toss the chopped romaine with most of the dressing, then fold in the croutons and half the remaining Parmesan. Add dressing and crunchy toppings only once you are ready to serve, since both the lettuce and croutons soften quickly once dressed.
Fan the sliced chicken over the top and finish with the rest of the Parmesan. Serve immediately.

Make-Ahead and Storage

A dressed Caesar salad doesn't keep — the romaine wilts within minutes. If you want to prepare ahead, store the parts separately: keep the dressing in a sealed jar in the fridge for up to 3 days, whisking or shaking it before use if it has settled; keep sliced cooked chicken in an airtight container in the fridge for up to 3 days, served chilled or gently warmed; and keep croutons in an airtight container at room temperature, away from moisture, to protect their crunch. Toss everything together only once you're ready to eat.

Food Safety Note

This dressing uses raw egg yolk. If you are cooking for someone in a higher-risk group — pregnant, very young, elderly or with a weakened immune system — use a British Lion-marked egg or a pasteurised egg yolk, in line with UK Food Standards Agency advice, or replace the yolk with 2 tbsp of good-quality mayonnaise instead (see Substitutions). Make sure the chicken is cooked all the way through, with the thickest part reaching at least 75°C and no pink remaining, before slicing and serving.

Substitutions and Variations

Egg-free dressing: replace the egg yolk with 2 tbsp of good-quality mayonnaise. The flavour is slightly milder, but the dressing stays creamy and stable without raw egg.
Leftover chicken: use shredded rotisserie or leftover roast chicken instead of searing your own — this cuts the prep time to about 10 minutes.
Prawns instead of chicken: pan-fry prawns in the same olive oil and use them in place of the sliced chicken, keeping the romaine, Parmesan and dressing the same.
Gluten-free: use a suitable gluten-free bread for the croutons, or leave them out entirely.
Heartier salad: add a soft-boiled egg alongside the chicken for a more substantial plate.

Frequently Asked Questions

My dressing turned out thin and greasy — what happened?: The oil was almost certainly added too quickly. If it has already split, whisk a fresh egg yolk in a clean bowl, then slowly whisk the split dressing into it until the emulsion comes back together.
Can I use leftover cooked chicken instead of searing my own?: Yes. Leftover roast chicken or shredded rotisserie chicken works well and cuts the prep time to around 10 minutes.
Can I make this without raw egg in the dressing?: Yes. Replace the egg yolk with 2 tbsp of good-quality mayonnaise for a milder but still creamy dressing without raw egg.

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